Recipe description
July 24, 2026
Tuscan ribollita with kale and beans
Cozy Tuscan ribollita with kale and beans for gentle digestion.
Plant Based
92%
General Gut Health Match
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Overall
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from beans, kale, and vegetables.
- Contains polyphenol-rich ingredients like olive oil, tomatoes, and garlic.
- Balanced with plant protein, healthy fats, and slow carbohydrates.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Kale
2
cup
Bean, white
1
tablespoon
Onion
1
piece
Garlic
2
clove
Carrot
1
piece
Celery
1
piece
Tomato
2
piece
Vegetable broth
4
cup
Oil, olive
2
tablespoon
Salt
1
teaspoon
Black pepper
0.5
teaspoon
Bread, whole grain
2
slice
Instructions
1
Wash and chop kale into bite-sized pieces.
2
Soak beans overnight or use canned beans, rinsed and drained.
3
Dice onion, garlic, carrot, and celery.
4
In a large pot, heat olive oil and sauté onions, garlic, carrots, and celery until softened.
5
Add chopped tomatoes and cook for 5 minutes.
6
Pour in vegetable broth and bring to a simmer.
7
Add beans and kale, cover, and simmer for 30 minutes.
8
Season with salt and black pepper to taste.
9
Serve hot with toasted whole grain bread slices on the side.
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Nutrition
420 kcal
Calories
14 g
Protein
50 g
Carbohydrates
9 g
Fiber
7 g
Sugar
13 g
Fat
2 g
Saturated fat
0.9 g
Salt
FAQ
Is this recipe suitable for a vegan diet?
Yes. It's plant-based and dairy-free; ensure the bread is vegan if needed.
Can I use canned beans, and do I need to soak dried beans?
Yes. Rinse canned beans; if using dried beans, soak overnight.
How should I prepare the vegetables before cooking?
Wash and chop kale; dice onion, garlic, carrot, and celery.
How long does it take to cook, and what's the best order?
About 40–50 minutes total. Sauté aromatics, add tomatoes, broth, then beans and kale and simmer 30 minutes.
Is the soup gluten-free, and how should I serve bread?
The soup is gluten-free if the broth is gluten-free; serve with gluten-free or whole-grain bread of your choice.
How should I store leftovers, and can I freeze them?
Refrigerate within two hours; store up to 3–4 days; freeze up to 3 months.
Can I substitute kale with another leafy green?
Yes; kale can be substituted with spinach, chard, or other leafy greens; adjust cooking time.
Can I adjust the salt or pepper levels, or make it low-sodium?
Yes. Start with 1/2 teaspoon salt, adjust to taste; use low-sodium broth if you want.
What makes ribollita different from other soups?
It's a Tuscan-style soup of vegetables and beans, slow-simmered and traditionally thickened with bread; leftovers are often reheated.
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